| SEAFOOD Galore! | ||
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Page 5 | more seafood recipes |
| SEAFOOD Galore! | ||
|
Page 5 | more seafood recipes |
1 tblspn
lemon peel - grated
1/4 cup
flour
1/2 cup
cornmeal
1/2 tspn
cayenne pepper
1/2 tspn
garlic powder
2/3 cup
buttermilk
4
catfish fillets
2 tblspn
butter
1 tblspn
vegetble oil
1 tblspn
parsley, minced
lemon wedges
Combine cornmeal, flour, lemon peel, garlic
powder and cayenne in shallow dish. Season with salt.
Pour buttermilk into second shallow dish.
Dip 1 fish fillet into buttermilk, then into cornmeal mixture,
coating completely. Repeat process with remaining
fish.
(Note from me: Let fish stand for approximately
15 minutes before proceeding.
This will help to keep the coating on the fish. )
Melt butter with oil in heavy large skillet
over medium-high heat. Add fish and cook until crust is
golden brown and fish is cooked through, turning
once, about 4 minutes per side. Transfer fish to
platter. Sprinkle with minced parsley. Garnish
with lemon wedges.
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Spicy
Shrimp
by: Chef Norm
1 3/4 lbs.
shrimp - large, raw
2 tblspn
sweet butter
1 tblspn
olive oil
1 tblspn
garlic - finely minced
2 tblspn
shallots - finely minced
salt and freshly ground black pepper, to taste
2 tblspn
lemon juice - or more, to taste
1 tblspn
fresh thyme, chopped
2 tblspn
dill - fresh, finely chopped
Peel and devein shrimp.
In a large skillet over low heat, melt butter
with olive oil. Add garlic and shallots and saute' for
2 minutes without browning. Add shrimp, increase
heat slightly, and cook shrimp for 3 minutes, or
until just done to taste. Add salt and pepper
to taste and toss well. Remove to a bowl, scraping in
all the sauce. Add lemon juice, thyme and
dill; toss together well. Cover and refrigerate 3 to 4
hours before serving. Adjust seasonings to
taste. Serve as a first course or on the ends of long
bamboo skewers as an appetizer. Serves 4 to
6 as an appetizer; 10 portions as an hors d'oeuvre.
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Shrimp
Newburg by:
Chef Norm
Servings: 8
2 tblspn
Butter
2 tblspn
Flour
1 cup
Milk
2 lb
Raw shrimp
2 ea
Pimentos and 1 can liquid
1 lg
Egg
1 tspn
Dried Thyme, crushed
1 tspn
Dried Oregano, crushed
1/2 cup
Cream
1 ea
Small onion
1/4 tspn
Salt
1/4 tspn
Pepper
2 tblspn
Lea & Perrins sauce
2 ea
Beef bouillon cubes
1/2 tspn
Dry mustard
1 x
Onion tops
1 x
Tabasco sauce
1/4 cup
Hot water
Make white sauce by melting butter, add flour
and cook until it bubbles, add onions, simmer a
minute. Add hot milk and cook until sauce
thickens. Add peeled raw shrimp, pimentos, thyme,
oregano and liquid from one whole can, 2 tablespoons
Lea & perrins sauce and beef bouillon .
cubes disolved in hot water, dry mustard,
chopped onion tops, dash of tabasco sauce. Before
removing from fire, add beaten egg and cream.
Mushrooms optional.
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Boiled
Crabs by: Chef
Norm
Servings: 4
2
Lemons, quartered
8
New red potatoes
4
Small ears fresh corn
2 cloves Garlic,
chopped
1 tblspn Old
Bay Seasoning
4 Small
Yellow onions
1 cup
Salt
1/2 cup
Ground red pepper
1/2 cup
Ground white pepper
1/2 cup
Ground black pepper
12
Live blue crabs
Fill a large (10-quart) stockpot one-third
full with water. Add the lemons, potatoes, corn,
onions, garlic, Old Bay seasoning, salt, and
peppers. Cover and bring to a boil over high heat.
Let boil for 10 minutes. Add the crabs, (if
blue crabs are not available, substitute other small to
medium crabs), cover, and return to boil.
Once steam starts to escape from under the cover, let
cook for 15 minutes. Turn off the heat and
let sit, covered, for 10 minutes more.
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Chef
Norm's Boiled Crawfish
by: Chef Norm
Servings: 8
--------------------------------FOR THE BOIL--------------------------------
40 lb
Live crawfish
1 cup
Coarse Salt
1/2 cup
Ground white pepper
1/2 cup
Ground red pepper
1/2 cup
Ground black pepper
5 cloves Garlic, crushed
5 lb
Small white onions
12
Ears of corn, shucked
5 lb
Small new potatoes
----------------------------------SPRINKLE----------------------------------
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
2 c Salt
Wash the crawfish well and pick out any fish
bones or other debris. Fill a great big (40-quart) Stockpot
a quarter full of water. Add the salt, garlic
and peppers and bring to boil. Add the whole onions, the
corn, and the new potatoes (it will be easy
to remove them later if you put them in cheese cloth).
Return to boil, cover, lower heat to medium,
and let cook for 8 minutes. Add crawfish, cover again and
raise heat to high. After steam begins to
escape from under the lid, cook 7 minutes more. Remove from
heat and let sit for 4 minutes. Do *NOT* remove
the lid until this point! Remove the onions, corn, and
potatoes to a bowl and drain the crawfish.
Place the crawfish in a large insulated container (an ice chest
works well, as do the thick waterproof boxes
chickens are shipped in, which your butcher may give you
for free). Have your *SPRINKLE* ready and
sprinkle over the crawfish and mix them well to coat.
Cover and let sit for 7 minutes. Serve immediately
with the onions, corn, new potatoes, and lots of
French bread on a large table covered with
plenty of paper. Serves 8-10
NOTE: Most of the salt is not added until after
the cooking process because too much salt added
during cooking makes the flesh of the crawfish
adhere to the shell.
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Boiled
Crawfish
by: Chef Norm
Servings: 10
3 Boxes
Coarse salt
6 Pouches
Crab boil
9 Whole
Lemons
8 oz
Cayenne pepper
5 lb
Small white onions
5 cloves
Garlic, crushed
24 Small
Potatoes
2 lbs
Smoked sausage
10 ears
Corn, shucked
50 lb
Live crawfish
Bring seasonings including garlic to boil for
10 minutes. Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes. Add crawfish.
Bring back to boil. Cut fire off immediately. Let soak for
20 to 30 minutes. Drain. Peel and eat. While
water is coming to a boil, cull and clean crawfish. Rinse
well with garden hose and remove any dead
ones.
NOTE: I wear gloves when I fool with
crawfish, they can pinch very hard and they can even pinch
you through gloves.
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Crawfish Chili
Servings: 16
2 lb Lean ground beef
2 lb Crawfish tails
1 t Garlic, chopped fine
2 t Salt
1 T Soy sauce
1 t Cayenne pepper
1 t Dried mint
1 T Dried parsley
3 T Chili powder
1 cn (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 t Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings
Brown meat in bacon drippings. Combine all
other ingredients with meat and bring to a boil.
Simmer for a few hours.
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Fish
Marinade
by: Chef Norm
Servings: 6
2 cup Chablis wine
2 tblspn Lemon juice
2 tspn Salt
2 tblspn Creole mustard
1 tspn garlic powder
1 tspn onion powder
1/2 tsp Ground cayenne pepper
Mix all ingredients together and stir well.
Use as a marinade, Then as a basting sauce as you cook fish.
Do not use as a finishing sauce unless you
bring it to a rolling boil for 5-8 minutes to kill any bacteria.
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Linguine Tuna Salad
Servings: 6
7 oz Linguine, Broken In Half
1/4 cup Lemon Juice
1/4 cup Vegetable Oil
1/4 cup Chopped Green Onions
2 tspn Sugar
1 tspn Italian Seasoning
1 tspn Seasoned Salt
12 (1/2 oz) (1 cn) Tuna, Drained
* Thaw peas before using in this salad.
Cook Linguine according to package directions,
drain. Meanwhile, in a large bowl, combine
lemon juice, oil, onions, sugar, Italian Sesoning,
and salt, mix well. Add HOT linguine; toss.
Add remaining ingredients; mix well. Cover;
chill to blend flavors. Serve on lettuce leaves and
garnish as desired. Refrigerate leftovers.
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Shrimp
& Scallop Kabobs
by: Chef Norm
Servings: 6
1 lb
Large Raw Shrimp
1 lb
Sea Scallops, Cut In Half
1/2 cup
Vegetable Oil
1/4 cup
Lemon Juice
2 tblspn
Chopped Crystalized Ginger OR
1 1/2 tspn
Ground Ginger
1 tblspn
Soy Sauce
1 tspn
Onion powder
1 tspn
Garlic powder
1 (16 oz) (1
cn) Pinapple Chunks
2 Small
Zucchini, Sliced
Peel and devine shrimp. Drain pinapple chunks.
In medium bowl, combine oil, lemon juice, soy sauce,
garlic powder, ginger and onion powder; mix
well. Add shrimp and scallops. Cover; refrigerate 3 hours
or overnight. Place shrimp, scallops, pineapple
and zucchini on bamboo skewers that have soaked 1
hour in water or on metal skewers. Grill or
broil 3 to 6 minutes perside or until shrimp are pink,
basting frequently with marinade. Refrigerate
leftovers.
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Braised
Fillet of Monkfish With Spring Onions
by: Chef Norm
2 tspn
corn oil or any good vegetable oil
1/4 tspn
red pepper flakes
1/4 cup
sliced shallots
1 cup
scallions, sliced
2 cloves
garlic, minced
4
monkfish fillets
2 cup
oyster mushrooms, rough chopped
3/4 cup
fennel bulb, thinly sliced
1 cup
fish stock
1 lb
snow peas
2 tspn
arrowroot
freshly ground black pepper
1 tspn
low-sodium soy sauce
Oil bottom of a skillet with 1 tablespoon of
the oil. Layer with the red pepper flakes, shallots, garlic
and 1/4 cup of the scallions. Arrange the
fish, skinned-side up, in the pan in a single layer. Sprinkle
with the fennel and rest of scallions, wine,
mushrooms, and stock. Cover and bring to a boil over
medium-high heat. Lower heat and simmer for
10-12 minutes. Remove pan from heat and set aside
a few minutes. Blanche snow peas in lightly
salted water for 2 minutes. Drain and rinse under cold
water. Remove fish onto a warm platter, turning
over each piece carefully. Spoon vegetables around
fish. Keep warm. Reduce liquid in pan to 1/2
cup. Dissolve arrowroot in 1t water; whisk into the pan.
Spoon sauce over fish. Heat remaining oil
in another skillet. Saute snow peas in it. Add pepper and
soy sauce. Serve with the fish.
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Grilled
Salmon & Marinade
by: Chef Norm
1 1/2 lb
salmon fillets
1/2 cup
vegetable oil
1/4 cup
vinegar, red wine
3/4 tspn
garlic, powder
1/2 tspn
onion powder
1/4 tspn
salt
1/4 tspn
sugar
1/2 tspn
Italian seasoning
1 clove
garlic, minced
1/8 tspn
pepper
1 sp
water
Mix all ingredients except salmon. Marinate
for at least 30 minutes. Grill (15 minutes per side for
steak, 6 fish fillet), brushing often with
leftover marinade.
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Maryland
Shore Oyster Dressing
by: Chef Norm
Good to stuff pompano, all of the snappers, rockfish, bass, or trout.
1 cup
oysters (1/2 pint)
1/3 cup
water
4 tblspn
butter, room temperature
1/3 cup
minced celery hearts
4
shallots, minced
2 cloves
garlic, minced
1/4 cup
chopped green bell pepper
1/3 cup
chopped fresh parsley
1 tspn
dried (or 1 tbs chopped fresh) thyme
1 2/3 cup
fresh bread crumbs
Salt and freshly ground white pepper to taste
Cayenne pepper to taste
Drain the oysters and reserve the liquor. If
the oysters are large, cut them in half with sharp scissors.
Set aside. Heat the water and 2 tablespoons
of the butter in a heavy saucepan and add the celery,
shallots or scallions, and chopped pepper.
Simmer over medium heat until the shallots are limp and the
vegetables have absorbed the butter. They
must not sizzle or brown the least bit. Add the remaining
butter, the parsley, garlic, thyme, bread
crumbs, and oysters. Cook over medium heat, mixing lightly
with a fork, only until the oysters curl.
Add the oyster liquor as needed; the dressing should be moist
but not wet. Season with salt, white pepper,
and cayenne. Makes about 3 cups
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Ponchartrain
Crabmeat or Shrimp Dressing
by Chef Norm
I was given this recipe by a very old friend
in Louisianna. Since I am a Boudreau I have many
connections there. I have since tweeked
this recipe a lot so as to be able to honestly call it my
own now. Although I must give credit to
Marc for the original.
For pompano, snapper, redfish, jumbo shrimp, trout, or flounder.
1-1/2 cup
fresh lump crabmeat or minced cooked shrimp
1/3 cup
water
5 tblspn
unsalted butter, at room temperature
1/4 cup
minced shallots
2 cloves
minced garlic
1/3 cup
minced celery hearts
1/4 cup
minced red or green bell pepper or fresh pimento
1 tspn
dry mustard
1/4 cup
chopped fresh parsley
1/2 tspn
fresh chopped thyme
1 cup
fresh bread crumbs
Salt to taste
Cayenne pepper to taste
Tabasco sauce to taste
Juice of 1/2 lemon
Pick over the crabmeat well, removing all the
cartilage. Set aside. In a large skillet, melt 2 tablespoons
of the butter in the water. Add the
shallots, celery, garlic, thyme, bell pepper or pimento, and mustard.
Simmer over medium heat until the shallots
are limp and the vegetables have absorbed the butter. Do
not allow them to sizzle or brown the least
bit. Add the remaining butter, the parsley, bread crumbs,
and crabmeat or shrimp. Mix with a fork -
gently, to keep the dressing light and porous. Season to taste
with salt and cayenne. Add Tabasco and the
lemon juice. Makes about 3 cups.
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Halibut Tapenade
1/4 cup
Olive Oil, extra virgin
1
Onion, medium, minced
2
Tomatoes, ripe, medium
1/2
Bay Leaf
1 pinch
Thyme
1
Garlic Clove, crushed
Salt
Pepper, freshly ground
1 tblspn
Black Olives pitted chopped
1
Lemon, juice
1 tspn
Dijon Mustard (optional)
2 tblspn
Basil, fresh, chopped
2
Halibut Filets
Any other firm white fish may be substituted.
Heat 2 tbs of the olive oil in a small, heavy pan
and saute minced onion until almost translucent.
Meanwhile, immerse tomatoes quickly in boiling
water to help remove skin. Remove, skin them,
halve them, gently squeeze out the seed, coarsely
dice them, and add them to the sauteing onions.
Add half a bay leaf, a pinch of thyme, garlic, salt
and pepper to taste and reduce mixture at
a medium boil for about 20 minutes or until liquid is
syrupy and almost evaporated and tomatoes
are cooked. A minute or 2 before removing from heat,
stir in chopped black olives. Set aside. In
a small bowl, combine the juice of one lemon with twice as
much olive oil, salt and pepper to taste and
dijon mustard, mixing in a blender if desired. Then fold
in chopped fresh basil. Set aside. Cook fish
portions lightly until just tender by steaming, poaching,
or by sauteing quickly in olive oil. Arrange
cooked fish on dinner plates. Stir the basil and a half of
its lemon-olive oil vinaigrette into the hot
tomato and black olive mixture. Quickly spoon the resulting
mixture around each fish filet, and serve.
Serves 2.
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Baked Whole
Red Snapper
1
Red Snapper, cleaned, scaled
3 tblspns
Onion, finely chopped
1
Celery Stalk, finely chopped
4 cup
Bread, day old, 1/2" cubes
1 lg
Egg, lightly beaten
3/4 cup
Sour Cream
1 tspn
Lemon Zest, grated
2 tblspns
Parsley, fresh, chopped
1 tblspn
Chives, fresh, chopped
1/2 cup
Fresh Shrimp
-----OR------
1/2 cup
Crabmeat
1 tspn
Salt
1
Pepper, freshly ground
1
Paprika
2
Lemon Juice
1 clove
Garlic, crushed
1/4 cup
Butter, melted
The Red Snapper should be 4 - 6 lb, scaled
with fins and gills removed. Preheat oven to 350.
Rinse red snapper under cold running water
and pat dry with paper towels. Set aside. In a
skillet, saute' onion and celery for 2 - 3
minutes until onion is soft and transparent. In a medium
bowl, mix together, onion, celery and bread
cubes. Stir in egg, sour cream, lemon zest, parsley
and chives. Add shrimp or crab meat to bowl
and gently mix together. Season with salt and pepper.
Heat oven to 350. Sprinkle fish, inside and
out, with salt, pepper and paprika. Sprinkle with half
of the lemon juice. Rub with garlic and drizzle
with half of the butter. fill cavity of fish with bread
cube stuffing and put red snapper on a buttered
baking tray. Bake 45 - 60 minutes, basting with
remaining lemon juice and butter, until fish
is done. When done -fish flakes easily when pressed
with a fork and juices are milky - place fish
on a serving platter and garnish with parsley and
lemon wedges. Serve immediately.
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Mayan Fried Fish
1 jewfish, grouper or sea bass
2-3 tomatoes
2 onions
3 heads of garlic
1-2 tsp oregano
2-3 fresh green chiles
2-3 limes
oil
pepper
cumin
salt
cilantro
Fry the tomatoes, onions, one head of garlic
split in half, oregano, and chiles until tender and
beginning to brown. Remove from the oil and
reserve. Make a paste of the pepper, cumin,
and two cloves of garlic. Fry the paste in
the oil for a minute or two. Add the fish with a little
water and salt. Fry on one side until crisp.
Turn and spread the fried vegetables on top of the
fish. Continue frying until done. Serve covered
with a row of overlapping slices of limes.
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Fish with Onion
Sauce
1 (1 1/2lb)
sea bass
2 tspns
oregano
2 lg
eggs, beaten
Escabeche:
1 lg
onion, cut in rings
salt water (1 tsp salt per cup of water)
red wine vinegar
2 heads
of garlic, cut in half
1 tblspn
Extra Virgin olive oil
1/2 tspn
cumin
1/4 tspn
ground black pepper
1/4 tsp
dried oregano, crumbled
2
green chiles, cut in strips
1
bay leaf
Boil the sea bass in water with the oregano.
When cooked, remove the skin and spines, coat with
beaten egg and fry in hot oil. Serve covered
with escabeche.
Prepare the escabeche as follows: Soak the
onion rings in salt water for 10 minutes. Drain, cover
with vinegar, and bring to a slow boil. Add
the garlic, oil, chiles, and spices. Remove from heat.
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Sole
with Almonds and Cream Sauce
by: Chef Norm
Flour
4
soles, whole
1/4 lb
butter
1 clove
garlic, minced
1/4 cup
onion, minced
1/2 tspn
thyme, dried
1/4 lb
toasted almonds
1 cup
heavy cream
Salt and white pepper to taste
Wash and drain the soles, then dredge in flour.
Brown in the butter over high heat, turning several
times. Reduce the heat so that the fish will
be done in about 20 minutes. Peel and slice the almonds,
mince garlic, mince onion and add to the fish
after it has cooked for about 15 minutes and is not
quite done. After a couple minutes, add the
cream and let it reduce for 3 - 5 minutes. Transfer the
fish to a serving dish or individual plates
and cover with the sauce from the pan.
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Fish in Tomato
Sauce
1
whole fish
limes
salt
1 large
onion
1 bunch
of parsley
2 med
ripe tomatoes
1/2 tspn
ground cloves
ground black pepper
saffron
1/2 cup
shelled peas
chiles morrones, or other pickled hot peppers
1 tbsn
vinegar
Gut and clean the fish and rub all over inside
and out with limes and salt. Mince the onion and
parsley. Roast the tomatoes until the skins
turn black, peel, seed, and grind into a coarse paste.
Fry onion, parsley and tomatoes in hot oil
for about 5 minutes. Add the fish to the pan and add
ground spices, peas, chiles, and vinegar.
Simmer until fish is done. Add pickled hot peppers to
taste before serving.
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Stuffed
Mahi Mahi with Curried Crab Imperial
6 oz
lump crabmeat
1/2 oz
finely diced green peppers
1/2 oz
finely diced red peppers
1/2 oz
finely diced white onion
1/2 tblspn
finely minced garlic
2 tspn
madras curry powder
3 oz
mahi mahi mousse
Mix all ingredients until well blended.
Mahi Mahi Mousse
12 oz
boneless mahi mahi
1 lg
egg, separated
3 oz
heavy cream
1 tspn
fresh thyme
1/2 tspn
salt and pepper mix
1 tspn
fresh chopped parsley
All ingredients should be 33 - 35 F. Puree
fish with the egg yolk in a food processor. When .
smooth, add the egg white and process until
well mixed. Slowly add the cream one oz at a time,
stopping to scrape the bowl between each addition.
Mix in herbs and seasoning. Keep Chilled.
Four Thieves Curry Sauce
All pan juices
1/4 tsp marjoram
1/4 tsp basil
1/4 tsp rosemary
1/4 tsp sage
2 tsp curry powder
4 oz heavy cream
1 1/2 Ttbs flour
1 tsp vegetable oil
Mix oil and flour and cook for a few minutes
until light brown in color. Add all pan juices, gradually
whisk smooth. Add spices, adjust the consistency
with the cream and simmer for 10 minutes.
Mahi Mahi Fillet Preparation
6 fillets
1 3/4 oz curried crab imperial per portion
2 1/2 oz mahi mahi mousse per portion
1/2 oz white wine per portion
1/4 oz fresh lemon juice per portion
Spread the imperial on each fillet, then cover
completely with the mousse, making sure the sides
are covered and the top is smooth. Sprinkle
with wine and juice. Bake at 275F for approximately
20 minutes. Top with Thieves Curry Sauce.
Serve the dish with other Caribbean foods such as
black bean patties and enjoy!
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SEA
BASS STUFFED WITH STAR ANISE
3 lb
sea bass
1 tbspn
chopped fresh ginger
2 tbspn
Chinese rice wine or sherry
2 tbspn
Chinese five-spice powder (follows)
4
star anise
4
scallions, finely chopped
1 tbspn
soy sauce
2 tspn
Oriental sesame oil
salt
Cut two diagonal slits in each side of the
fish. Mix together the ginger, rice wine, and 5-spice
powder, then rub the fish with the mixture.
Leave to marinate 1 hr. Combine star anise, scallions,
soy sauce and sesame oil with a little salt
and use to stuff into the cavity of the fish. Wrap the fish
in a large piece of oiled foil. Bake in preheated
oven at 400 deg. for 20-25 minutes.
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Spiced
Flounder with Puffed Sauce by:
Chef Norm
1 lb
flounder fillets
1 tblspn
Old Bay Seasoning
3 lg
egg whites
1 clove
garlic, minced
1/4 cup
onion, finely chopped
1/2 cup
mayonnaise
1 tblspn
fresh parsley
1/2
lemon; juice of
pinch salt
Preheat oven to 450 degrees. In a greased baking
dish, place fish and sprinkle with Old Bay
Seasoning. Bake for 10 minutes, remove and
cool. Beat egg whites stiff. Fold in mayonnaise,
parsley, lemon juice and salt. Spread mixture
over fish and return to oven for 15 minutes.
Note: Trout, perch, striped bass or other firm
fish can be used in this recipe.
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SWORDFISH
STEAKS WITH PINEAPPLE SALSA by:
Chef Norm
1 lg
pineapple, quartered
1
red bell pepper, 1/4-inch dice
1
green bell pepper, 1/4-inch dice
1 small
red onion, finely chopped
1/2 tspn
garlic, finely minced
1/4 cup
vegetable oil
3 tblspn
finely chopped cilantro
2 tblspns
fresh lime juice
2 tblspns
snipped fresh chives
2 tblspns
minced fresh parsley
1
serrano chile, minced with seeds
salt and freshly ground pepper
4
swordfish steaks, 1 inch thick
vegetable oil
Preheat broiler. Place pineapple on baking
sheet and broil until just beginning to brown,
about 5 minutes per side. Finely chop pineapple.
Mix with remaining ingredients except
swordfish steaks. Cover and refrigerate salsa
for 2 hours. Prepare barbecue (high heat).
Brush swordfish with oil. Season with salt
and pepper. Grill about 5 minutes per side for
medium done. Transfer to plates and spoon
pineapple salsa over each. Makes 4 servings.
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Simple
Fish in Foil by:
Chef Norm
1 lb
frozen fish fillets
1/4 tspn
dried dill weed
1 clove
garlic, minced
2 tblspns
lemon juice
4 slices
onion
2
potatoes, in 1/4 inch strips
2 med
carrots, cut in 1/8 inch slices
1 cup
French style green beans
Place each frozen fish fillet in the center
of a piece of foil, 12 X 18 inches. Combine dill, garlic
and lemon juice. Drizzle over fillets. Top
with onion slices. Arrange potatoes and carrots on sides
of fillets. Top with green beans. Seal foil
tightly and place on ungreased baking sheet. Bake at
425 degrees until fork tender, about 30 minutes.
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Grilled
Salmon Steak With Water Cress, Ginger, And Sesame
4 Salmon Steaks,
2 tbs Peanut Oil
Salt & Freshly Cracked Black Pepper To
Taste
2 Bunches Watercress,
1/2 Red Onion, Thinly Sliced
FOR THE VINAIGRETTE:
2 tbs Sesame Oil
1 tsp Sugar
2 tbs Soy Sauce
1 tbs Fresh Ginger, Minced
2 tbs Rice Wine Vinegar
2 tbs Red Wine Vinegar
1/4 Cup Olive Oil
Salt And Cracked White Pepper
4 tbs Sesame Seeds
Toast sesame seeds In A Single Layer In A 350
Degree Oven For 25 Minutes. Rub the
salmon steaks on both sides with the peanut
oil and sprinkle them with the salt and black
pepper to taste. Over a medium-hot fire, grill
the steaks 5 to 6 minutes per side. Remove
them from the grill. Meanwhile, in a salad
bowl, combine the water cress and slice onion.
In another bowl, combine all of the vinaigrette
ingredients and mix well. Pour the vinaigrette
onto the watercress-onion mixture and toss
lightly. Arrange the dressed watercress on a
platter and place the salmon steaks on top.
Sprinkle the steaks liberally with the toasted
sesame seeds.
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Swordfish
Picatta
by: Chef Norm
2
lemons
1/2 cup
grated Parmesan cheese
3 lg
eggs
1 clove
garlic, minced
1/4 cup
red onion, minced
3 tblspns
flour, for coating fish
1/4 cup
milk
1 1/2 lb
swordfish steaks
Salt and pepper
3 tblspns
butter
3 tblspns
oil
2-3 tblspns
capers
PREPARATION: Cut the ends off one of the lemons
and pare away the rind and all the white pith
down to the flesh. Cut lemon into paper-thin
rounds, removing any seeds. Whisk the eggs. Whisk
in the Parmesan cheese, 3 tablespoons flour,
garlic, onion and enough milk to make a batter the
consistency of heavy cream. Cut the fish across
the grain into 1/4-inch thick medallions. Sprinkle
with salt and pepper. Recipe can be completed
to this point several hours ahead.
COOKING AND SERVING: Heat the butter and oil
in a large frying pan over medium heat. Dust
the fish pieces with flour and dip them in
the batter. Panfry them in the butter and oil, turning them
once, until the coating is golden brown and
the fish just tests done, about 3 minutes total.
Transfer the fish to warm plates. Make a lemon
butter sauce by squeezing the juice from the second
lemon into the frying pan and stirring with
a wooden spoon to deglaze the pan. Add salt and pepper
to taste. Top each piece of fish with a few
capers and lemon slices. Pour lemon butter sauce over all
and serve hot.
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Trout
with Herb Butter Sauce
by: Chef Norm
COURT BOUILLON:
1 small
carrot
1 small
rib celery
1/2 small
yellow onion
1 clove
garlic, minced
1 tspn
dried thyme
1 large
sprig fresh parsley
3 cups
water
1/2 cup
white wine
1 1/2 tspn
salt
HERB BUTTER SAUCE:
2 tblspns
minced fresh chives
2 tblspns
minced fresh parsley
1/2 tspn
tarragon
1/4 cup
Court Bouillon
1/4 cup
white wine
1 tspn
white-wine vinegar
6 tblspns
butter
1 tspn
lemon juice
Salt and pepper
4
unskinned trout or salmon-trout fillets
Court Bouillon: Peel the carrot and cut into
thin slices. Cut celery, garlic and onion into thin
slices. In a non-reactive pot, combine all
of the ingredients; bring to a simmer, cover, and
cook for 20 minutes. You should have about
3 cups. Court Bouillon can be made several days
ahead, or it can be frozen.
COOKING AND SERVING: Bring Court Bouillon to
a simmer. Put the fillets, skin side down,
into the simmering liquid, lower heat, and
poach gently until fish is just cooked through, about
5 minutes. Remove fish from the liquid, peel
off the skin, and cover to keep warm. Strain the Court
Bouillon and put 1/4 cup into a small saucepan.
Reserve remaining bouillon for another use. Add wine
and vinegar to the saucepan and bring to a
boil; boil about 3 minutes until liquid is reduced to 2 tbs.
Over the lowest possible heat, whisk in the
butter a bit at a time. The butter should soften to make a
creamy sauce but should not melt completely.
Stir in the chives, parsley, tarragon, and lemon juice.
Season to taste with salt and pepper. Serve
the fish topped with the sauce. Yield: 4 servings.
NOTE: The Herb Butter Sauce here is a variation
of the traditional French beurre blanc. The sauce
is rich and powerful, yet also subtle enough
so that it won't overpower the delicate taste of the poached
fish. The trick to making this sauce is to
emulsify the butter without melting it, so that the sauce is
creamy. The acid in the wine and vinegar aid
in the emulsification. Whisk in the butter, a tbs at a time,
over the lowest possible heat, moving on and
off the heat as necessary.
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Sliced
Fish with Curry Sauce
by: Chef Norm
1 lb fish, firm white meat
To Marinate:
1 lg
egg white
1/4 tspn
salt
1/4 tspn
black pepper
1/2 tblspn
diced onion
1 clove
garlic, minced
1/4 cup
diced black mushroom
1/2 cup
cornstarch
1 1/2 tblspn curry
Seasoning Sauce:
1 tblspn
sugar
1/2 tblspn
white wine
1 tspn
sesame oil
1 tblspn
tomato catsup
5 tblspn
soup stock
1 tspn
cornstarch
6 cup
oil
Clean the fish. Remove the bones and the skin.
Cut the fish into 1 inch wide, 1-1/2 inch long and
1/4 inch thick pieces. Marinate with 1 egg
white, 1 tblspns of cornstarch, 1/4 tspn of salt, 1 clove
garlic and 1/4 tspn of black pepper for about
half an hour.
Coat each piece of sliced fish in cornstarch
and quickly drop into the very hot oil to deep fry about
1 minute until it becomes brown and crispy.
Remove it and drain off the oil.
Heat 3 tbs of oil in frying pan to stir fry
the diced onions and curry. Then add the already prepared
seasoning sauce. Stir briskly until it thickened.
Add green peas. Turn off the fire and add the fried
fish. Stir until blended. Serve immediately.
NOTE: If you like, you can deep fry the fish
with out dipping it in the cornstarch. The cornstarch
makes it crispier.
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Fish
Fillet with Vidalia Sweet Onions
by: Chef Norm
4
flounder fillets
1 tspn
salt, divided
1 tspn
cider vinegar
1 clove
garlic, minced
1 cup
water, divided
4 tbspn
butter
2 lg
Vidalia sweet onions, chopped
2 tbspn
flour
1/2 cup
heavy or light cream
Place fillets, 1/2 tspn salt, vinegar and water
in shallow pan. Heat slowly, cover and steam for
8 to 10 minutes. Strain fish, reserving liquid;
set fish aside. Melt butter and saute' onions and
garlic until golden. Do not brown. Add 1/2
cup water and 1/2 tsp salt. Add flour and stir well.
Gradually add reserved liquid, stirring constantly.
Remove from heat and add cream while
stirring. Place fish in shallow dish. Cover
with onion-cream mixture. Bake at 350 degrees for
10 minutes. Yield: 4 servings
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BAKED
SALMON
by: Chef Norm
1 1/2 lb
salmon fillets
salt & pepper to taste
5 med
potatoes, halved
1 med
onion, cut in wedges
1 clove
garlic, crushed, minced
20 oz
mixed vegetables, frozen
onion salt to taste
4 tblsp
butter or margarine
butter, melted
1
lemon, wedges
Rinse frozen vegetables with warm water and
drain. Season fish with salt and pepper. Place fillets
on top of each other on large sheet of foil.
Place potatoes, garlic and onions around fish and put
vegetables over everything. Sprinkle with
salt, pepper and onion salt. Dot with 4 T. butter. Seal foil.
Grill or bake (400 degrees) for 1 hour and
15 minutes. Top with additional melted butter.
Makes 4 servings.
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Marinated
Shrimp
by: Chef Norm
1 cup
oil
1/2 cup
vinegar
1 tblspn
celery salt
1 clove
garlic, minced
2 tspn
salt
1 tspn
dry mustard
10 dashes Tabasco
sauce
3 lb
shrimp, cleaned and cooked
1 sm
Sliced white onions
2
Bay leaves
Mix oil, vinegar, celery salt, garlic, salt,
mustard, and pepper sauce. In a rectangular baking
dish, alternate layers of shrimp with onions
and bay leaf. Pour marinade over shrimp and
refrigerate 24 hours. Serve as an appetizer
or on lettuce as a salad.
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Baked
Orange Roughy
by: Chef Norm
6
Orange Roughy fillets
1 tspn
prepared mustard
1 tblspn horseradish
1 clove
garlic, minced
1 sm
onion, chopped fine
1/4 cup
pickle relish
1 can
tomato soup
Place fillets in greased baking dish. Mix all
ingredients except tomato soup and pour over fillets.
Pour the can of tomato soup on top and bake
at 450-500 degrees for about 10 minutes per inch
thickness.
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Baja seafood, Stew
1/2 cup
Onion; Chopped, (1 Medium)
1/2 cup
Green Chiles; Chopped
2 cloves
Garlic;Finely Chopped
1/4 cup
Olive Oil
2 cup
White Wine; Dry
1 tspn
Orange Peel; Grated
1 1/2 cup
Orange Juice
1 tspn
Sugar
1 tspn
Cilantro; Fresh, Snipped
1 tspn
Basil Leaves; Dried
1 tspn
Salt
1/2 tspn
Pepper
1/2 tspn
Oregano Leaves; Dried
28 oz
Italian Plum Tomatoes;
24
Soft-shell Clams; Scrubbed
1 1/2 lb
Shrimp; Raw, Shelled, Med.
1 lb
Fish
6 oz
Crabmeat; Frozen,
Use 1 24 oz can of Italian Plum Tomatoes that
are undrained and cut in half. The following fish
can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces. Cook
and stir onion, chiles, and garlic in oil
in 6-quart Dutch oven until onion is tender. Stir in remaining
ingredients except seafood. Heat to boiling;
reduce heat. Simmer uncovered for 15 minutes. Add
clams; cover and simmer until clams open,
5 to 10 minutes. (Discard any clams that have not opened.)
Carefully stir in shrimp, fish and crabmeat.
Heat to boiling; reduce heat. Cover and simmer until
shrimp are pink and fish flakes easily with
fork, 4 to 5 minutes.
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Trout Almadine
No. 2
1/2 cup
slivered almonds
1/2 cup
butter
1 lb
trout fillets
1/2 tspn
salt
1/4 tspn
dill weed
1/8 tspn
pepper
1 tspn
fresh chopped parsley
1 tblspn lemon
juice
In 8 inch dish, place almonds and butter. Microwave
uncovered on HIGH 5 minutes, until
almonds and butter are golden brown. Remove
almonds and set aside. Place fish in butter,
turning to coat both sides. Sprinkle with
salt, dill, pepper, parsley and lemon juice. Roll fillets
and leave in dish. Cover with wax paper and
microwave on HIGH 4 minutes. Uncover, sprinkle
with almonds. Microwave covered on HIGH 1
minute, until fish flakes with fork. Let stand 4
minutes. Garnish with lemon wedges, parsley
springs and sprinkle of paprika. Serves 2-3.
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Italian
Stuffed Swordfish
by: Chef Norm
8
sun-dried tomato halves
1 1/2 oz
shredded mozzarella cheese
1 tblspn
chopped fresh oregano
1 clove
garlic, minced
1/4 tspn
salt
1/8 tspn
freshly ground black pepper
Four 3-oz swordfish steaks
Soak tomatoes in 1/2 cup boiling water for
2 minutes; drain and reserve 2 tblspn liquid. Chop
tomatoes; in small bowl, combine reserved
liquid and all ingredients except swordfish; let stand
20 minutes. Place grill rack 5" from coals.
Prepare according to man. directions. Cut a 2 1/2"
pocket in each swordfish steak; fill pockets
evenly with tomato mixture, pushing in firmly. Grill
swordfish 7-9 minutes, turning once, or until
cooked through.
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Baked
Angler With Sicilian Stuffing
by: Chef Norm
This works for about a 1 1/2 lb piece of angler
Stuffing:
1/4 cup
bread crumbs
2 tblspn
chopped parsley
2 tblspn
chopped capers
2 tblspn
pine nuts
3 cloves garlic,
chopped
1/4 cup
onion, chopped
1 tblspn
Extra-Virgin olive oil
1 tblspn
fresh lemon juice
Tomato slices for garnish
Butterfly the angler; combine the ingredients
and spread the stuffing mix across the fish. Roll close
the fish around the stuffing, wrap tightly
on foil, and bake for about 20 - 25 minutes at 350 degree F.
To serve, slice across the roll and garnish
with tomato, or better yet, a little tomato salsa.
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